Spicy Thai beef strips

Spicy Thai beef strips

Total: 25 Min. | Active: 25 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 274 kcal
, Fat: 11 g
, Carbohydrate: 12 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

peanut oil for stir-frying
500g beef rump, thinly sliced
2 shallots, thinly sliced
2 garlic cloves, finely chopped
4 red chillies, deseeded, roughly chopped

Sauce

4tbsp oyster sauce
4tbsp fish sauce
1tbsp ground cane sugar
½tbsp lime juice
1tbsp ginger, finely grated
4tbsp Thai basil, cut into thin strips
3tbsp garlic chives, finely chopped
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How it's done

Meat

Heat a dash of oil in a wok or wide frying pan. Stir fry the meat in batches for approx. 2 mins. per batch. Add the shallots, garlic and chillies, cook briefly then remove from the pan.

Sauce

Add the oyster sauce and all the remaining ingredients to the same pan, bring to the boil. Add the meat and heat gently.

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